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Lamb CurryThis is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not ... |
Maria Ferrari
Nov 2008 Intermediate |
2 votes
1 review 2 comments 4986 views |
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Grilled Lamb Steaks with Garlic and RosemaryThis is a simple and fantastic grilled lamb recipe. It can be made with or without the wine, and marinating is not necessary if you leave out ... |
John Spottiswood
Jul 2009 Advanced |
2 votes
1 review 1 comment 1025 views |
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XINJIANG LAMB MINI PITA POCKETSOn the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one ... |
Linda Tay Esposito
Jun 2008 Professional |
2 votes
1 review 1 comment 4678 views |
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Moroccan Lamb, Dates & Honey TagineThis dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. ... |
John Spottiswood
Feb 2008 Advanced |
5 votes
4 reviews 1 comment 4101 views |
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Grilled Lamb KebabsThese light Moroccan seasonings produce extremely flavorful lamb. They enhance the natural flavor of the lamb without overwhelming it. Whether ... |
John Spottiswood
about 1 month ago Advanced |
4 votes
3 reviews 2 comments 929 views |
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Niman Ranch Braised Lamb Shanks "à la Provençal" |
Andrew Floyd
Jun 2008 Professional |
2 votes
4195 views |
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Barbecued Lamb Moroccan StyleThis is a traditional northern african recipe called Mechouie. It's normally done with a whole lamb, but I BBQ a boneless leg of lamb butterflied |
John Spottiswood
Jun 2008 Advanced |
4 votes
1 review 3743 views |
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Braised Lamb Shank |
Jason Balestrieri
Jul 2008 Professional |
1 vote
4596 views |
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Grilled Lamb KabobsThese are easy and super delicious- a heads up, you'll want to mix up the meat, kabob it and let the flavors marry in the fridge for at least 2 hours~ |
Beth Griffin
Aug 2009 Advanced |
2 votes
1 review 1 comment 853 views |
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Goat Cheese Crusted Loin of LambThis is a lamb dish that I put on the menu at Brick when I first started here in 2007. I love the play between the sweetness of the caponata, and ... |
Alex Marsh
Sep 2008 Professional |
1 vote
3501 views |










